Gluttons for punishment

Slow Food guru rubbishes French cuisine's heritage bid
Posted on Monday, February 25, 2008 (EST)

PARIS (AFP) — The Slow Food movement for sustainable cuisine on Monday rejected a call for French gastronomy to be added to UNESCO's world heritage list, saying it was wrong to try to rank world cuisines.

"Why should French gastronomy be considered better than any other?" asked Carlo Petrini, head of the influential Italian-based movement which promotes high-quality, local food as a remedy to fast-food culture.

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No wonder the lamb at Citronelle was so good

Here's a link to an old NYT article:

Under Pressure

By AMANDA HESSER
Published: August 14, 2005

See page 6 for the Citronelle lamb. They're not messing around.

Hopefully my reading of this article, which followed a great meal at minibar (discussed a few posts ago), will mark an end to my recent less-than-secret obsession with molecular gastronomy (or whatever you want to call it).

It's hard not be curious--look at these recipes (scroll to the later ones), from a whipped cream canister company! And while it's tempting, I will not be buying a fancy water bath or whipper anytime soon.

As for the picture, it's a ARY SVP-15 from Cabela's. Where else can you find (once) trendy cooking equipment and black powder rifles in the same store?

Also, three lamb references in a row. That's got to stop.